Hi blog friends. How’s it going? I have three, THREE days left at my full-time job and my mind is in full force about all the things I will now have time to do. I actually have to slow myself down because it’s important for me that the next few months are a time of reflection. I need to make sure there is enough space for me to explore all sorts of things. One thing I know there will be plenty of – that’s cooking (and dish washing, lol). I can’t wait!!
So let’s talk pumpkin for a minute, shall we? I hope you don’t roll your eyes because well, there certainly have been plenty of pumpkin recipes here on the blogosphere (and magazines and cooking channels). It seems like most of you have been quite obsessed. I’m banking on it because I have a sweet few recipes to share with you too. They are my first of the season (yup, just as the season is ending).
We’ll start with something a little more indulgent and quite special (scroll down for something healthier if you’ve had a little too much candy for Halloween) – chewy chocolate chip pumpkin cookies [made with pumpkin butter]. Just like Jessica, I’m not really into muffin top-like pumpkin cookies. I want softness in that chewy sort of way… the slightly underbaked and gooey, plump-cookie sort of way. Does that even make sense?
See how plump these are? Don’t mistake this for having a muffin-like texture. These are melt-in-your mouth, buttery pillows of heaven. Bonus: Scoop the dough into little balls, then freeze. That’s how you get to enjoy freshly baked cookies any day in just 13 minutes of waiting time (and no dirty bowls).
Make them now. You’ll thank me (and Jessica!). I promise.
PS – I’m loving the blue afternoon light in these pics. So perfect for fall!
Now onto something a little healthier – chocolate and peanut butter chip pumpkin pie muffins. These were actually requested by Adam – the only time he’ll ever ask for anything-pumpkin (I may now have to add those cookies to the list. What do you think, Adam?).
He was asking for me to make these muffins (which apparently I made back in November 2008!!! and he’s still asking for them) but Tina’s recipe no longer exists. The key ingredient is definitely the peanut butter chips. Have you ever had them? The Sunspire peanut butter baking chips have no junk ingredients and taste like mellow butterscotch kissed by peanut butter little candies. They are soft and melt beautifully. I’ve been scouting every Whole Foods for over a year to find them (I don’t know why they’ve become such a commodity!). Thanks, Shannon, for buying me 3 bags. Our future will now be much sweeter with my pantry full of pb chips
Anyways, back to the muffins… Tina’s “original” muffins were super moist and full of chips. I went with my go-to pumpkin muffin recipe (by Ellie Krieger) which is very light and almost cupcake-like, reducing the brown sugar down to 1/2 cup and adding 1 cup of chocolate and peanut butter chips (combined). The result were these beautiful babies, which I dressed up for Halloween
I’ve been having one of these for breakfast for the past week and let me tell you – it’s definitely one sweet way to start the day!
Are you into pumpkin? Any favorite moist muffin recipes or special treats?